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Prep time
1 hour 35 minutes
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Cook time
25 minutes
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Serves
12
Author Notes
This is an amazing carrot cake with a moist buttery crumb that has a hint of orange and a little bit of yummm with the surprise of 5 spice. This is one cake that is always a hit and I never have any leftovers. It takes an expected "old standby" and makes it unexpected. The prep time includes the chill time. —JamieP
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Ingredients
- Cake
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3 cups
Unbleached Flour
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1 tablespoon
Baking Powder
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1 tablespoon
Baking Soda
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1/2 teaspoon
Salt
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1 tablespoon
Cinnamon
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1 1/4 teaspoons
Chinese 5 Spice
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1 3/4 cups
Honey
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3/4 cup
Butter, softened
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6 tablespoons
Vegetable Oil
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6 pieces
Eggs, beaten
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1 tablespoon
Vanilla Extract
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1 tablespoon
Orange Zest
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4 1/2 cups
Grated Carrots, Grated
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1 cup
Orange Carpels (segments skin removed) roughly chopped
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3/4 cup
Pecans
- Frosting
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16 ounces
Cream Cheese
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1/2 cup
Butter
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1/2 teaspoon
Vanilla
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1 tablespoon
Orange Zest, Grated
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6 tablespoons
Honey
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1/4 teaspoon
Salt
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1/2 cup
Pecans for decoration, finely chopped
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15 pieces
Whole Pecan Halves to decorate
Directions
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Preheat oven to 350 degrees F. Prepare 3 9-inch cake pans by oiling and flouring. Set aside.
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Whisk together Flour, Baking Powder, Baking Soda, 1/2 teaspoon Salt, Cinnamon and 5 Spice in a medium bowl and set aside.
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Whip 1 3/4 cup Honey, 3/4 cup Butter, and Oil together in a large mixing bowl with mixer on medium speed until smooth. Add eggs can continue to beat until combined. Add Extracts and Zest. Mix in dry ingredients on low until just combined. Fold in Carrots, Orange Carpels and pecans with a spoon. Divided batter between the 3 prepared cake pans.
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Bake 25 to 30 minutes. Cakes will be dark but, watch closely. There will be a tiny bit of crumb on toothpick when tested. Top will spring back when touched. Remove from oven and cool 10 minutes before removing from pan. Continue to cool on rack until completely cooled before frosting.
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To Frost: In a medium bowl beat Cream Cheese, 1/2 cup of butter, and extract until fluffy. Add Zest and Honey and whip until well blended. Refrigerate Frosting 20 minutes before frosting cake. Frost cake and decorate with pecans.
Refrigerate cake for 30 minutes before serving.
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